Shellfish and Andouille Gumbo with Shrimp Scallops Clams and Oysters with Crispy Okra

Ingredients

• 1/2 pound andouille sausage, cut into thin rounds
• 2 small ribs celery, finely chopped
• 2 carrots, finely diced
• 1 large Spanish onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, finely chopped
• 1 stick unsalted butter
• 1/2 cup flour
• 6 to 8 cups Shrimp Stock, recipe follows
• Salt and freshly ground black pepper
• 2 tablespoon honey
• Freshly chopped cilantro leaves, for garnish
• 1/4 cup canola oil
• 12 scallops
• 12 large shrimp, peeled, deveined, and tails on
• 18 shucked oysters
• 6 ounces lump crabmeat
• Canola oil
• 1/2 pound okra, cut into 1/4-inch thick slices
• 1 1/2 cups yellow cornmeal
• Salt and freshly ground black pepper
• 3 cups raw shrimp shells and tails
• 1 large onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1/2 medium celery stalk
• 6 cups water
• 1 cup white wine
• 1 medium fresh tomato, or 1/2 cup canned plum tomatoes
• 1 bay leaf

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